INGREDIENTS
1 large sweet potato (yielding 1.5 cups mashed; roasting instructions below)
1 cup whole grain cornmeal
1/2 cup dry creamy wheat (i.e., Cream of Wheat)
1 cup all purpose flour
1/2 cup granulated sugar
1 TB baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp table salt
2 large eggs, room temp
1/2 cup whole Greek yogurt, plain
3/4 cup milk
2 TB olive oil
4-5 pats real butter
DETAILS
Adapted from chewoutloud.com
PREPARATION
STEP 1
Do ahead: Wrap sweet potato in heavy foil and roast 1.5 hours at 425F in oven or toaster oven. Once it can easily be pierced with fork, it’s done. Carefully unwrap (it’s hot!) and let cool enough to handle. Mash sweet potato. Measure out 1.5 cups for use in this recipe.
Spray a 10 inch cast iron skillet with oil and set in oven on lower middle rack. Preheat oven to 425F.
In a large bowl, whisk together the cornmeal, dry creamy wheat, flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, combine mashed roasted sweet potato, eggs, yogurt, milk, and olive oil. whisk to combine well. Mixture should be smooth and thick.
Using a rubber spatula, gently fold sweet potato mixture with the cornmeal mixture just until no dry streaks of flour remain. Do not over-mix.
Place preheated/greased skillet on a heat-safe surface. Scrape batter into skillet, evening out the top into the edges. Bake 25-30 minutes or until top is puffy and golden brown. There should be cracks visible around edges of cornbread. Place cornbread on wire rack. Immediately place 4-5 pats of butter on top, letting butter melt into the cornbread. slice and serve with additional butter, if desired. Cornbread is best when served hot and fresh, while top is slightly crisp and butter has just melted into it!
NOTES
Do not leave leftover cornbread in the cast iron skillet, as it will take on an iron hue and flavor. Rather, serve the cornbread immediately and quickly transfer extra slices into a separate container.
